Yield: 4 Servings
|2½ teaspoon||Grated Fresh Ginger|
|\N \N||Salt and Pepper|
|6 cups||Watercress Leaves|
|15½ ounce||Canned Salmon|
|1 \N||Scallion; Chopped|
|2 tablespoons||Chopped Fresh Parsley|
|1½ cup||Dry Bread Crumbs (+3 Tablespoons)|
Squeeze 1½ Tbs juice from lemon into small jar. Add ½ tsp ginger, ¾ tsp salt, ¼ tsp pepper. Shake until salt dissolves. Add 3 Tbs oil, shake to combine. Remove tough stems from watercress; divide leaves among 4 plates.
In large bowl, beat egg. Drain salmon, add to egg with remaining ginger, scallion, parsley, ½ cup bread crumbs, ½ tsp salt and ¼ tsp pepper.
Mix well and shape into 8 patties. In large non-stick frying pan, heat remaining oil over medium heat. Coat patties with remaining crumbs and cook until golden brown on both sides, 3 to 5 minutes.
Recipe by: Candy Valencia Posted to TNT - Prodigy's Recipe Exchange Newsletter by Karen Deck <kdeck@...> on Aug 8, 1997